Monday, January 4, 2016

Oatmeal and Walnut Gingersnaps





With the kids back at school after the holidays, it's a good day to put a simple drop cookie into the freezer for those lunches.  I love this gingersnap that has oatmeal and walnuts added in for texture and nutritional value.  It's a recipe that gets repeated requests at our home.  It's a big batch making about 100 cookies so there is plenty for the freezer and some to share.

  • 1 1/2 cups room temperature butter
  • 2 cups white sugar
  • 2 eggs
  • 1/2 cup molasses
  • 3 cups flour
  • 1 1/2 cups large flake oatmeal
  • 2 cups finely chopped walnuts
  • 3 teaspoons baking soda
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • sugar to roll cookie balls in
  1. Preheat oven to 350 F.
  2. Cream together butter and sugar with a stand mixer until light.  Add in eggs, one at a time and then molasses.  Beat together to combine.
  3. Stir together dry ingredients and then slowly add to creamed mixture.
  4. Cover and refrigerate 1 hour to make handling the dough easier. 
  5. Use a small spring loaded ice cream scoop or form small 1 inch balls.  Roll balls into sugar and arrange on greased cookie sheets about 2 inches apart.  They will flatten so there is no need to press them down. 
  6. Bake for 10 minutes or until lightly browned and cool on wire racks. 






9 comments:

  1. I'll never quite understand what it is about an oatmeal cookie that has such 'comfort' power ! smile.. These cookies look so good .. I'm thinking they may well be cooling on my kitchen counter before the day is over! They should work fine, just substituting a gf flour for the wheat, to make them deliciously gluten free.

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  2. Do you freeze the dough or the baked cookies?

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  3. Can something else be substituted for the nuts - we have allergies in the family. Thanks for letting me know.

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    1. If seeds are alright for your family I'd suggest roasted sunflower seeds or pumpkin seeds. You can use raw but they may turn green in the baking, perfectly fine but not always pretty to look at.

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  4. I agree with Julie - oatmeal cookies are like comfort food!!! These sound delicious.

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  5. I always wonder which type of molasses to use.....cooking molasses...fancy... blackstrap?? Which one has the best flavour for cookies?

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    1. I'd use baking or cooking molasses. Blackstrap is very stong flavoured.

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  6. Baked these to send to the grandkids for lunches and they loved them!

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